Easy
Savory Squash, Bacon & Gorgonzola Cake
12 minutesPrep time
60 minutesCook time
614 cal.Per serving
Ingredients for 1 Cake
1/6
Red kuri squash (potimarron)
1/2
Egg
25 g
Flour (all-purpose)
17 ml
Sunflower oil
17 g
Bacon
17 g
Gorgonzola
1/6 tsp
Thyme (dried)
1/6 sach.
Baking powder
17 g
Hazelnuts
1/6
Yellow onion
optional
8 g
Hazelnuts (ground)
Utensils
Oven, Stovetop, Frying pan, Cake pan
recipe
- Step 1
Preheat the oven to 180°C. In a hot pan, brown the bacon for a few minutes. - Step 2
Finely chop the onion. - Step 3
When the bacon is browned, remove from heat and set aside. - Step 4
Cut the squash into cubes. - Step 5
Heat a drizzle of oil in a pan over medium heat. Add the onion and squash, season with salt, pepper and thyme and cook for a few minutes. - Step 6
In a mixing bowl, lightly beat the eggs with the oil, salt and pepper. - Step 7
Whisk in the flour and baking powder. (Optional: Replace 50 g of the flour with ground hazelnuts.) Add the roughly chopped hazelnuts (reserve some for the top of the cake). Mix well. - Step 8
Remove the squash and onions from heat and set aside. - Step 9
Gently fold the bacon, squash and a few pieces of gorgonzola into the batter. - Step 10
Pour the batter into a nonstick (or greased and lined) loaf pan. Sprinkle the remaining hazelnuts and gorgonzola (in pieces) on top. - Step 11
Bake for 50 minutes at 180°C. (When the tip of a knife inserted in the center comes out dry, the cake is done.) - Step 12
Let cool before removing from the pan, then slice and serve!